Monday, 27 July 2015

A no-cook lunch with rice flakes and coconut water

After a weekend of uninterrupted quality time with my old friends butter and sugar, it's time to exercise some self-control.

So lunch today is loaded with wholesome veggies, herbs and saved time! This salad has a base of pohe or beaten rice, which I feel is grossly under-utilised today.

The great thing about pohe is that when it encounters the slightest bit of moisture, it just fluffs up in the most attractive way and is ready to eat! And as though that weren't good enough, it also picks up flavours and aromas from whatever you add to it in the most attractive way.


(to serve 2 people trying to eat healthfully, or 1 1/2 gluttons such as myself, who are better at talking about self-control game than exercising it)

1 packed cup pohe or beaten rice
6 tsp coconut water 6 tsp (one could also use diluted coconut milk)
1 green pepper, diced
6 florets of cauliflower, diced
8 almonds, soaked, peeled and slivered (I would have used the ready slivered ones if I had some handy)
A handful of coriander
2-3 leaves of mint
Salt to taste
A pinch of sugar


First find two bowls that fit into one another.
Put the pohe in the larger bowl and sprinkle in coconut water. Add salt, sugar, the vegetables, herbs, almonds, and give the whole thing a good stir.

Put something heavy into the smaller bowl (I used a stone pestle) and fit it into the bigger bowl. Lay the table, send a text message or find something else to do for 15 minutes, which will prevent you from peeking at the contents of the bowl.

The point of the last seemingly meaningless step is to persuade the juices of of vegetables and herbs to get infused into the pohe.

That's it.

Trivia and other important stuff :)

The inspiration for this dish came from dadpe pohe, a dish my mom makes where she sprinkles pohe with coconut water.

One could use any vegetable, as long as it is not too watery, because it takes just a few drops to drive light fluffy pohe over the edge to mush land.

Diluted lemon juice might be fun to add too, especially if one is using veggies like diced tomatoes (slightly drained, of course)

If you're not too worried about keeping the oils out, a crumbled fried papad or a few chips make a wonderful topping.

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